Torc Napa

Torc in Napa features a seasonally inspired menu with locally sourced ingredients and bold flavors, all served in a lively yet refined atmosphere

My dinner at Torc Napa was an exceptional evening of driving a BMW convertible through wine country to dinner in Napa. I first met Brad when I did the BMW one day driving experience in at the BMW facility in South Carolina. Since then, we became friends and I helped sponsor his NASCAR debut. This particular day, I had been at Sonoma Raceway enjoy another BMW experience of driving BMWs around the racetrack.

I made reservations for dinner with Brad to celebrate the day and to converse over delicious cuisine. So, I picked him up in Santa Rosa and we made good time to the reservation.

From the moment we sat down, the evening unfolded like a carefully curated symphony of flavors. We began with the  BURRATA CHEESE CROSTINI (titi’s olive oil, fresh black truffle) and the CITRUS MARINATED OLIVES (harissa, thyme).

The creamy burrata with shavings of fresh black truffle was just damn good.

But the true star of the evening was the HOUSE-MADE FUSILLI (superior farm lamb sugo, taggiasca olive, miso, fennel-saffron pickle) topped with 5 grams of the season’s final black truffles from Aragon, Spain.

This dish was a masterpiece, showcasing what Napa’s culinary scene has to offer. The tender, house-made pasta was enveloped in a rich lamb sugo, punctuated by the briny pop of Taggiasca olives and the subtle umami of miso. And then, choosing to crown the dish with the Spanish black truffles was – *chef’s kiss*. What can I say – I know my way around a menu for a great time.

As we enjoyed our meal, the conversation flowed effortlessly. There’s something magical about sharing a table with someone who appreciates food as much as you do. Brad’s curiosity and enthusiasm made the experience even more special.

I truly loved introducing him to the artistry and passion that define dining in Napa.

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